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A quantitative method for determination of aflatoxin B in roasted corn
Journal - Association of Official Analytical Chemists
|July 1, 1975
Summary
Roasting corn significantly reduces aflatoxin levels. A new quantitative analysis method, adapted from coffee extract procedures, accurately measures these reduced toxins in roasted corn, with high recovery rates.
Area of Science:
- Food Science
- Analytical Chemistry
- Mycotoxicology
Background:
- Aflatoxins are toxic secondary metabolites produced by Aspergillus fungi.
- Contaminated corn poses a significant food safety risk.
- Thermal processing, like roasting, is explored for mycotoxin reduction.
Purpose of the Study:
- To develop a quantitative analysis method for aflatoxins in roasted corn.
- To adapt and validate an existing cleanup technique for a new matrix.
- To assess the efficacy of roasting in reducing aflatoxin levels.
Main Methods:
- Modification of a Florisil column cleanup technique originally developed for green coffee extracts.
- Application of thin-layer chromatography (TLC) using a specific solvent system (methylene chloride-chloroform-isoamyl alcohol-formic acid, 81+15+3+1).
- Development of a 2-dimensional TLC procedure for enhanced separation.
Main Results:
- The developed method achieved average recoveries of 101% for aflatoxins.
- The sensitivity limit for aflatoxin B1 was determined to be 5 ppb.
- The method demonstrated effectiveness in analyzing aflatoxins in roasted corn.
Conclusions:
- Roasting is an effective method for reducing aflatoxin levels in contaminated corn.
- The modified analytical method provides a reliable and sensitive means for quantifying aflatoxins in roasted corn.
- This technique offers a valuable tool for food safety monitoring and quality control.